Eggs Benedict Recipe
Poached eggs on English muffin with Canadian bacon and hollandaise sauce.
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Ingredients
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Eggs Benedict
Method
Preparation
- 1
Prepare the English Muffins
Split the English muffins in half and toast them until golden brown. Set aside.
- 2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon for about 2-3 minutes on each side until heated through and slightly crispy. Remove from heat and keep warm.
- 3
Make the Hollandaise Sauce
In a small saucepan, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of salt over low heat. Gradually whisk in 1/2 cup of melted butter until the sauce thickens. Remove from heat and keep warm.
Poaching the Eggs
- 4
Poach the Eggs
Fill a large saucepan with water and add 1 tablespoon of white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes for soft yolks or longer for desired firmness. Remove with a slotted spoon and drain on paper towels.
Assembly
- 5
Assemble the Eggs Benedict
On each toasted muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle with warm Hollandaise sauce and serve immediately.
